Friday, October 24, 2008

Or, “the poor little friand that stood alone”. Because the friand on the photo was the only one I could remove from the pans – all the other 6 got stuck! :(

I’d just received the book by mail and quickly looked for a recipe calling for spices (because of this month’s Sugar High Friday). I’d been meaning to try friands for ages and thought I’d found a great excuse for that (as if I needed an excuse to bake...) :D

My brand new small brioche pans seemed perfect to prepare such precious treats. Too bad it didn’t turn out as I had planned. I did butter them beyond generously, but...

These friands tasted amazing and were tender. I wish I’d gone the simple way and used my muffin pan.

This is my entry for this Sugar High Friday, a sweet and delicious event created by Jennifer and this month hosted by the talented and lovely Anita, who has become a book author!

Preheat the oven to 190ºC. Grease well – very, very well – 10 individual cake or muffin pans.
Place butter and white chocolate together in a bowl and microwave on medium for 1-2 minutes, mixing in 30 second intervals, or use a double-boiler – you want the ingredients to melt, but do not let the butter burn.
Place all the ingredients in a large mixing bowl and stir until just combined.
Spoon mixture into prepared pans; they should be just over ½ full. Bake for 25 minutes.
Let stand in pans for 5 minutes before turning out onto a cooling rack.

I never would have thought that white chocolate would be a good pair for spices, but after reading this, it makes a lot more sense to me :) It looks really moist and tender-- shame about the sticking, though :( Paper liners for next time, I guess!